| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
Vegetarian |
Sandwiches, Vegetarian, Cooking lig |
4 |
servings |
INGREDIENTS
| 1 |
|
Eggplant; peeled cut into 1-inch pieces 2 pounds |
| 1 |
c |
Pieces onion; 1 inch pieces |
| 1 |
c |
Cubed green bell pepper; 1 inch pieces |
| 1 |
c |
Cubed red bell pepper; 1 inch pieces |
| 1 |
tb |
Dried italian seasoning |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Extra-virgin olive oil |
| 1/2 |
ts |
Crushed red pepper |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Canned cannellini beans; drained or other white beans |
| 4 |
|
Fat-free flour tortillas -10-inch diameter |
| 1 1/3 |
c |
Shredded part-skim mozzarella cheese |
| 1 |
c |
Diced tomato |
INSTRUCTIONS
1. Preheat oven to 450°F.
2. Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in
a single layer on a jelly-roll pan. Bake at 450° for 40 minutes or until
lightly browned, stirring occasionally. Stir in beans. Warm tortillas
according to package directions. Spoon one-fourth of eggplant mixture down
the center of each tortilla, and sprinkle each with 1/3 cup cheese and 1/4
cup tomato; roll up. Wrap each filled tortilla in aluminum foil. Reduce
oven temperature to 350°. Bake at 350° for 5 minutes or until cheese melts.
Serve warm.
Yield: 4 servings (serving size: 1 wrap).
Calories 381 (25% from fat); fat 10.4g (sat 4.2g, mono 4.3g, poly 1.1g);
protein 16.7g; carbohydrate 59.2g; fiber 6.4g; cholesterol 21mg; iron
4.3mg; sodium 795mg; calcium 354mg.
WW-7 points.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light March 1998
Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999, converted by
MM_Buster v2.0l.
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